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Caramel Sauce
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
215Calories
0 gProtein
55 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories215 kcal
Protein0.5 g
Carbohydrates55 g
Fiber0.3 g
Sugars50 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Sodium68 mg
Potassium9 mg
Calcium19 mg
Iron2 mg
Magnesium1.9 mg
Phosphorus4.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate8 mcg
Choline0.8 mg
Water24 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 103. The excerpt below is the record exactly as published.
. 1 cup boiling water. Mix sugar and cornstarch. Cream butter, add sugar gradually, then the well-beaten yolks of eggs and the water. Cook until it thickens. Remove from fire and add the whites beaten until stiff, then the brandy. Keep hot, but do not boil any after the whites are added. Caramel Sauce. 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.